Save to Pinterest My friend Tinis called me one Tuesday afternoon with what she called a "kitchen emergency"—she'd made way too much mac and cheese and didn't want it to go to waste. I suggested freezing it, but she had a better idea: what if we wrapped it in lumpia skins and air-fried them? Within an hour, we had golden, crispy rolls that tasted like the best of both our favorite comfort foods. It became our go-to move for parties, and honestly, it's saved me from more potential food waste than I can count.
The first time I brought these to a potluck, I was nervous nobody would get the concept. Then I watched my coworker Mark take one bite and immediately reach for three more, and I knew we'd stumbled onto something special. Since then, they've become my secret weapon whenever I need to bring something that feels both playful and genuinely delicious.
Ingredients
- Elbow macaroni (200g): The al dente texture is your foundation—overcooked pasta will make the filling mushy, so taste it a minute early to catch it at that perfect tender-but-still-slightly-firm moment.
- Unsalted butter and all-purpose flour (1 tbsp each): This simple roux is the unsung hero that keeps your sauce silky instead of watery.
- Whole milk (240ml): Use actual milk, not a substitute—the fat content is what makes the sauce cling beautifully to every piece of pasta.
- Sharp cheddar cheese (120g): Sharp has more personality than mild, and it won't disappear into the background of the flavors.
- Mozzarella cheese (50g): The stretchy teammate that helps everything meld together smoothly.
- Salt, black pepper, and smoked paprika (to taste): These three create a subtle depth that keeps people guessing what makes these so good.
- Lumpia wrappers (16): These thin, delicate skins crisp up like nobody's business—they're the reason these rolls have that addictive texture.
- Egg (1, beaten): Your edible glue, applied with intention so nothing springs open mid-fry.
- Neutral oil (for spraying): A light hand here prevents them from tasting oily.
Instructions
- Build your pasta base:
- Cook the elbow macaroni in salted boiling water until it's just barely al dente—it should still have a tiny bit of resistance when you bite it. Drain it well and set it aside; leftover water makes the filling soupy.
- Create the cheese sauce:
- Melt your butter over medium heat, then whisk in the flour to make a smooth paste. Let it cook for about a minute until it smells toasty, then slowly add the milk while whisking constantly so you don't end up with lumps.
- Let the sauce thicken:
- Keep whisking gently for 2 to 3 minutes until the mixture coats the back of a spoon. You want it to feel creamy and luxurious, not thin like milk.
- Melt in the cheese:
- Turn the heat down to low and add both cheeses, stirring until everything is completely smooth and melted. The residual heat will do the work here—you don't want it bubbling aggressively.
- Season to your taste:
- Add salt, pepper, and smoked paprika (if you're using it) and give it a final stir. Taste it now while you can still adjust.
- Combine pasta and sauce:
- Fold the cooked macaroni into the cheese sauce until every piece is coated. Spread the mixture on a plate to cool for 10 to 15 minutes—this is crucial because hot filling will make your wrappers soggy and tear easily.
- Wrap with intention:
- Place a lumpia wrapper on a clean, flat surface with one corner pointing toward you like a diamond. Spoon about 2 to 3 tablespoons of filling near the bottom edge, then fold the left and right corners in slightly and roll it up tightly away from you.
- Seal the edges:
- Brush the top edge of the wrapper with beaten egg and press gently to seal. This egg wash is what helps them turn golden and holds everything together in the air fryer.
- Prep for air-frying:
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly spray or brush the lumpia rolls with neutral oil on all sides—this is what creates that satisfying crispness.
- Fry until golden:
- Arrange the rolls in a single layer in the basket (they shouldn't touch) and air-fry for 8 to 10 minutes, turning them halfway through. They're done when they're deep golden and make a little cracking sound when you tap them.
- Serve while warm:
- Let them cool for just a minute so you don't burn your mouth, then serve with whatever you love—ketchup, sriracha, or a simple cheese dipping sauce.
Save to Pinterest I'll never forget watching my neighbor's eight-year-old try one of these and announce to the whole room that she "finally understood why adults love appetizers so much." That's when I realized these aren't just a clever snack—they're a bridge between two food cultures that somehow make each other better.
The Magic of Fusion Comfort
There's something beautiful about taking two separate comfort-food traditions and finding where they meet. American mac and cheese is pure nostalgia, warm and familiar, while Filipino lumpia are crispy, interactive, and meant for sharing. When you combine them, you get something that feels both cozy and playful, like you're telling a story with food.
Air-Frying Gets You There
I used to be a deep-fryer devotee, but honestly, air-frying these rolls changed my perspective on home cooking. The crispy exterior comes out perfect every time, the inside stays creamy without any greasy aftertaste, and cleanup takes about 30 seconds. If you don't have an air fryer, you can bake them at 375°F for 12 to 15 minutes until golden, though the texture won't be quite as crackly.
Make Them Your Own
The base recipe is solid, but I've learned that this filling is your canvas. I've added everything from crispy bacon bits to fresh scallions, and each version tells a different story. Some mornings I make them plain and serve them with hot sauce; other times I'm feeling fancy and whip up a simple cheese dip for dunking. The filling keeps in the fridge for three days, so you can actually prep ahead and fry them whenever the craving hits.
- For a spicy version, stir a tablespoon of sriracha or hot sauce directly into the cheese mixture before cooling.
- Crispy bacon bits, diced jalapeños, or fresh scallions mixed into the filling add personality without changing the technique.
- Make extra filling and store it in the fridge—you can fry fresh batches all week.
Save to Pinterest These lumpia rolls have a way of bringing people together in the most unexpected ways. Whether they're disappearing at a party or becoming your new go-to lunch, they remind me that the best food doesn't have to choose between tradition and innovation—it can celebrate both.
Your Questions Answered
- → What type of cheese works best for the filling?
Sharp cheddar and mozzarella provide a creamy, melty texture and rich flavor that complement the macaroni well.
- → Can I substitute lumpia wrappers?
Yes, spring roll wrappers work as a great alternative if lumpia wrappers are unavailable.
- → How do I ensure the rolls stay sealed when cooking?
Brush the edges of the wrappers with beaten egg to securely seal the rolls before air-frying.
- → What is the recommended cooking method for crispiness?
Air-frying at 200°C (400°F) for 8-10 minutes yields a golden, crispy exterior without excess oil.
- → Can I add extra flavors to the filling?
Absolutely, mixing in crispy bacon bits, scallions, or a bit of hot sauce enhances the flavor profile.